Tropical Hawaiian Chicken Sheet Pan is your new weeknight go-to for a flavorful and fuss-free meal, bringing a taste of paradise right to your kitchen with minimal cleanup. This recipe delivers a vibrant, balanced dish that’s incredibly easy to prepare, making it perfect for busy evenings.
Key Ingredients for Tropical Hawaiian Chicken Sheet Pan
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large red bell pepper, seeded and cut into 1-inch chunks
- 1 large pineapple, peeled, cored, and cut into 1-inch chunks (about 3 cups)
- 1 medium red onion, cut into 1-inch chunks
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons brown sugar (or coconut sugar for refined sugar-free)
- 1 tablespoon honey (or maple syrup for vegan)
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- For Serving (Optional): Cooked rice, chopped fresh cilantro, toasted sesame seeds, lime wedges
How to Make Tropical Hawaiian Chicken Sheet Pan
This Tropical Hawaiian Chicken Sheet Pan recipe is a culinary dream cooked entirely on one pan, simplifying your cooking and cleanup! In under 15 minutes of prep, you’ll have a melody of sweet, savory, and tangy flavors coming together with tender chicken, colorful vegetables, and juicy pineapple, all roasted to perfection. The final dish is satisfyingly tender, with a delightful caramelization and a vibrant aroma that promises a delicious meal. Total preparation time is approximately 15 minutes, with a cooking time of 25-30 minutes.
Step-by-Step Instructions
- Preheat Oven and Prep the Pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup. This step is crucial for ensuring your ingredients cook evenly and stick less.
- Prepare the Marinade/Sauce: In a medium bowl, whisk together the soy sauce (or tamari), brown sugar (or coconut sugar), honey (or maple syrup), rice vinegar (or apple cider vinegar), grated ginger, minced garlic, and red pepper flakes (if using). This creates the signature sweet and savory Hawaiian-inspired glaze that will coat everything beautifully.
- Toss Ingredients: Add the chicken thigh pieces, red bell pepper chunks, pineapple chunks, and red onion chunks to the bowl with the sauce. Gently toss everything together until the chicken and vegetables are evenly coated in the marinade. Make sure to get into all the nooks and crannies.
- Arrange on Sheet Pan: Pour the coated ingredients onto the prepared baking sheet. Spread them out in a single layer, ensuring there’s some space between each piece. This allows everything to roast and caramelize properly, rather than steam. Drizzle with olive oil and season with salt and freshly ground black pepper to your liking.
- Roast: Place the baking sheet in the preheated oven. Roast for 25-30 minutes, or until the chicken is cooked through and no longer pink in the center (internal temperature should reach 165°F/74°C), and the vegetables are tender and slightly caramelized. Toss the ingredients halfway through cooking to ensure even browning.
- Rest and Serve: Once cooked, remove the sheet pan from the oven. Let it rest for a few minutes before serving. This allows the juices in the chicken to redistribute, making it more tender and flavorful. Serve hot over cooked rice, and garnish with fresh cilantro, toasted sesame seeds, and lime wedges, if desired.
Why You’ll Love This Tropical Hawaiian Chicken Sheet Pan
You’ll absolutely fall in love with this Tropical Hawaiian Chicken Sheet Pan because it captures the essence of island flavors with unbelievable ease. The star of the show is the tender, succulent chicken paired with the sweet tang of pineapple and the savory glaze, creating a flavor explosion that rivals any takeout, but at a fraction of the cost and with far less effort. Think of it as a weeknight luau in your own kitchen, a delicious departure from the everyday.
This recipe offers a delightful combination of sweet, savory, and slightly tangy notes that dance on your palate, reminiscent of classic Hawaiian dishes but simplified for busy lives. The beauty of sheet pan cooking means less time scrubbing pots and pans and more time savoring a truly delectable meal. Give this Tropical Hawaiian Chicken Sheet Pan a try; your taste buds (and your stress levels!) will thank you.
Storing and Reheating Tips
Leftovers of your Tropical Hawaiian Chicken Sheet Pan can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often meld and deepen overnight, making it taste even better the next day!
To reheat, you have a few excellent options:
- Stovetop: For the best texture, reheat gently in a skillet over medium-low heat, stirring occasionally, until warmed through. You may want to add a tiny splash of water or broth if it seems a bit dry.
- Oven: Place leftovers in an oven-safe dish and reheat at 350°F (175°C) for 10-15 minutes, or until heated through.
- Microwave: While the quickest option, microwaving can sometimes make the chicken a bit drier. Heat in 30-second intervals, stirring between each, until evenly warm.
- Freezing: If you want to freeze larger portions for future meals, allow the cooked dish to cool completely. Transfer it to airtight freezer-safe containers or heavy-duty freezer bags. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts
This Tropical Hawaiian Chicken Sheet Pan is proof that incredibly delicious and satisfying meals don’t need to be complicated. It’s a vibrant, flavor-packed dish that will bring a smile to your face and aloha to your table. Give it a try tonight and experience the simple joy of a perfect sheet pan dinner!
Tropical Hawaiian Chicken Sheet Pan
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
- In a medium bowl, whisk together the soy sauce (or tamari), brown sugar (or coconut sugar), honey (or maple syrup), rice vinegar (or apple cider vinegar), grated ginger, minced garlic, and red pepper flakes (if using).1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon honey, 1 tablespoon rice vinegar, 1 teaspoon grated fresh ginger, 1 clove garlic, 1/2 teaspoon red pepper flakes
- Add the chicken thigh pieces, red bell pepper chunks, pineapple chunks, and red onion chunks to the bowl with the sauce. Gently toss everything together until the chicken and vegetables are evenly coated in the marinade.1.5 lbs boneless, skinless chicken thighs, 1 large red bell pepper, 1 large pineapple, 1 medium red onion
- Pour the coated ingredients onto the prepared baking sheet. Spread them out in a single layer, ensuring there’s some space between each piece. Drizzle with olive oil and season with salt and freshly ground black pepper to your liking.2 tablespoons olive oil, salt, freshly ground black pepper
- Place the baking sheet in the preheated oven. Roast for 25-30 minutes, or until the chicken is cooked through and no longer pink in the center (internal temperature should reach 165°F/74°C), and the vegetables are tender and slightly caramelized. Toss the ingredients halfway through cooking to ensure even browning.
- Once cooked, remove the sheet pan from the oven. Let it rest for a few minutes before serving. Serve hot over cooked rice, and garnish with fresh cilantro, toasted sesame seeds, and lime wedges, if desired.cooked rice, chopped fresh cilantro, toasted sesame seeds, lime wedges